Nourishing the stomach in spring and drinking soup are the simplest and most convenient dietotherapy methods. Yam soup, dried tangerine peel, atractylodes macrocephala and pork tripe soup are all nourishing the stomach. Then Bian Xiao will introduce you to what soup to drink in spring to nourish your stomach.

Yangwei decoction Spring Recommendation 1: Braised beef tendon with red ginseng.

Ingredients: Ginseng Rubra: 8 grams of Poria, 3 grams of Atractylodes macrocephala, 0/50 grams of tendon/kloc, and appropriate amount of ginger slices.

Production: Wash beef tendon and slice it, then put it into a stew pot together with the washed medicinal materials, add 300 ml of water and stew for 2 hours.

Applicable people: those with epigastric pain, abdominal pain, diarrhea and loss of appetite caused by spleen and stomach weakness; Weak body and malnutrition after illness.

Analysis of decoction: Red ginseng is sweet and slightly bitter, which can greatly replenish vitality, invigorate spleen and lung, promote fluid production and soothe the nerves, and is suitable for all diseases with insufficient qi, blood and body fluid. Yunling tastes sweet and flat, strengthens the spleen and promotes diuresis, calms the heart and calms the nerves. Atractylodes macrocephala is sweet and slightly bitter, warm in nature, invigorating spleen and drying dampness, promoting diuresis and preventing miscarriage. Beef tendon is flat and sweet, which can replenish middle energizer and replenish qi.